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SECTION D – MAINTENANCE
D1 - Daily:
1)
Shut down Fryer as per Section C5. Drain completely (using Drain Pipe Extension) into clean suitable container or filter pump.
2)
Detach Basket Hanger Bracket, remove screen and wipe clean with cloth.
3)
Flush out any remaining sediment in tank using some hot oil. Wipe off and clean fry kettle.
4)
Close Drain Valve and strain shortening back into fryer using several layers of cheese cloth or filter through an oil pump equipped
with a Micro-Flo filtering system. Replace Crumb Screen and Basket Hanger Bracket. Detach Drain Nipple. Fryer is ready for next
operation.
D2 – Weekly: Repeat daily maintenance procedure to point (4). Close Drain Valve and clean vessel thoroughly with a deep fat fryer cleaning
compound and hot water. Drain and rinse thoroughly. Wipe dry with clean cloth. Clean exterior stainless steel surfaces of body with
stainless steel cleaner. Do not use abrasive cleaners or steel wool.
D3 – Periodic Checks: Temperature of frying compound. Set Thermostat Knob to 350°F. Place a fryer thermometer in fat (1 ½ inches) and
observe reading when burner goes out. Compare the reading. If the temperatures do not coincide within 5°F, have a qualified service
person calibrate the thermostat. See Adjustment Procedure, Section E, below. Clean unit and dirt off air shutters and main burners.
Periodically, (approximately once a year), burners an pilot should be cleaned to maintain proper ignition and burner flame efficiency.
D4 – Outside Service: Should you require help, contact the factory, your factory representative, or your local service company.
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